Portuguese-Style Chicken Burger

While the fries are baking, thinly slice the red onion. Thinly slice the tomato into rounds. Slice the lemon (see ingredients list) into wedges. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the salt, garlic, smoked paprika, brown sugar (for the chicken), a small squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the marinade and toss to coat. Set aside.

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until lightly browned and cooked through, 2-4 minutes each side (depending on size). Sprinkle over the shredded Cheddar cheese and cover with a lid or foil. Reduce the heat to medium and cook until the cheese has melted, 2-3 minutes. Transfer to a plate to rest.

TIP: The sugar in the marinade may caramelise slightly in the pan – this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.

Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. In a small bowl, combine the garlic aioli with a squeeze of lemon juice.